Friday, January 10, 2014

S'Miles and S'Mushrooms

Good day fellow human beings.

First off, Miles. Now with the appropriate sonic environment, we can cook.

I just created a recipe that I would like to share with you all. It is for a creamy wild mushroom sauce (vegetarian). It was pretty good, striking a good balance between sweet and earthy, but in the future I would go easier on the walnuts, if not leave them out entirely. This is what I did:

- 1 can Campbell’s Cream of Wild Mushroom soup

- ½ to ¼ can of milk, depending on how you like the consistency of your sauce

- Half a white onion, slivered

- pinch of nutmeg

- pepper to taste

- ½ tablespoon of honey

- tablespoon of walnut oil

- crushed walnuts (just under a palm-full)

Add half of the walnut oil to a cooking pan and turn to medium-high heat. Saute slivered onions until brown at edges. Reduce heat and add can of soup concentrate. While stirring, slowly add the milk to the consistency required. Once evenly mixed, add the honey, nutmeg, walnuts and rest of the walnut oil. Taste test at this point, and start adding black pepper to taste. The black pepper will subdue the sweetness of the honey and tie in the nutmeg to the overall flavour. Adding lots of pepper will not get in the way of the overall flavor, but continue to add heat to the sauce. If you want to reduce the sauce to thicken, keep in mind that spices will be amplified, in particular the pepper. Enjoy over your favourite pasta noodles.